Roasted Brussels Sprouts

Deep-fried Brussels sprouts are a popular side dish at Ssäm Bar. Cooked in a hot oven (easier for the home cook), they still get that nutty sweetness and nicely browned crisp exterior. Rice Krispies, standing in for Indian puffed rice (which is more difficult to find), add crunch, while sous-chef Tien Ho's Vietnamese-style dressing lends the sprouts an offbeat complexity.

Preparation

Roast brussels sprouts:

Preheat oven to 450°F with rack in upper third.

Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.

Make dressing:

Stir together all dressing ingredients until sugar has dissolved.

Make puffed rice while sprouts roast:

Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.

Finish dish:

Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.

Cooks' notes:

·Puffed rice can be made 3 days ahead and kept in an airtight container at room temperature.
·Dressing, without mint and cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and add herbs before using.
·Brussels sprouts can be roasted 4 hours ahead. Chill, uncovered, until cool, then cover. Reheat, uncovered, in a 350°F oven until hot, 10 to 15 minutes.

Reviews

There's nothing wrong with this recipe apart from the plagiarism.
This is a David Chang recipe. If you're going to "borrow" someone else's recipe you should at least have the courtesy to give him the credit.

Wasn't happy with the sauce, so I found a better quality fish sauce at an Asian market, then used honey instead of sugar, which gave a better consistency, and then squeezed one lime into the sauce. Vastly improved.

I am a huge brussels sprout lover and this is by far my favorite way to enjoy them. I make it with baby brussels and 35 minutes is definitely enough to get a nice caramelized brown top on them, and coincidentally also the right amount of time to wash and chop the herbs and garlic and prepare the sauce, which is SO WORTH IT and easy to make.

I failed to read the
reviews and just set
the timer for 35
minutes planning to
check them near the
end... unfortunately
they were completely
blackened by then.
Will try again at
lower temp and watch
them every 8
minutes.

Dressing is exceptional, and is also
great with other roasted
vegetables. I've used it with roasted
broccoli and cauliflower. Roasting
time for brussels sprouts vary alot
depending on thier size. Best to just
keep a casual eye on them after they've
been in the over a while.

These sprouts were a HUGE hit at our last dinner party. Even the non-brussels sprout lovers thought they were delicious. The sauce is very strong, so use a gentle hand when tossing it with the roasted sprouts. I lightly dressed them, and then had extra sauce and extra rice topping on the side.

This recipe is seriously wrong. It asks for a temperature of 450. That seemed too hot so I used 425. Still way too hot. The recipe says to roast for 40-45 minutes at 450! No way. They were blackened after only 20 minutes at 425.

When I saw "450°F
for 40-45 minutes,"
I thought, that
can't be right. So I
checked the reviews
and sure enough,
it's way too much. I
used baby brussels
sprouts, and they
were done in 15
minutes at 400°F. I
love how they turned
out crispy and
nutty.
I had everything for
the sauce except the
mint. But even
lacking that, it was
a terrific
combination with the
sprouts. I think
I'll look for the
Tiparos fish sauce,
though; I think the
brand I used was too
salty. I'll look for
the Japanese puffed
rice, too. I imagine
it would look great
on top.

I just used the recipe to roast the
brussel sprouts. Like lots of other
people I found they cooked much faster.
Unfortunately the first time I made these
they were almost charred...my bad; I
should have watched more. Quite
delicious, though!

I had these for the
first time at Ssam
while in NYC and had
to get the Momofuku
cookbook immediately
so I would have the
recipe (sadly didn't
realize it was
posted here at the
time). One of the
most amazing dishes
I've had and it
tasted just as good
(well almost,
nearly, just about)
when I made it. Make
extra rice krispies,
you'll want to snack
on them. :)

Even as someone who likes Brussels sprouts and
loves Thai food, I was dubious about this
combination of flavors. But what do you know -
this is delicious! The sweet/spicy/salty sauce
perfectly complements the nutty roasted sprouts,
and the fresh herbs really lift the whole dish. I'm
not convinced that the crispy rice is necessary,
but it did add a nice visual flair. I served this with
chicken roasted with lemongrass and garlic
(the recipe is on this site).

I love brussels sprouts, but these are the best I've ever had. I was just looking for a roasted b-s recipe, but had all the ingredients for the sauce and was just blown away. Who knew that fish sauce and brussels sprouts were just made for each other??? I've made this three times since I found it about a month ago.

I agree with others that they take a lot less time to cook- but just keep an eye on them and take them out when they are nicely crisp and brown all over. For the sauce, I use the lime mint from our garden which adds an amazing floral-fruitiness and typically we use sweet chili sauce instead of the sugar, chili and garlic and it turns out great.

AMAZING! I confess
that I didn't make
the dressing or the
puffed rice - I just
used this method to
roast the Brussels
sprouts. So
delicious I may
never cook them any
other way again. To
those looking for a
terrific veggie dish
- roast the sprouts
as directed, salt
well, add pine nuts
and a squeeze of
lemon. Terrific.